1. Main Page
  2. National cuisine
  3. Pilaf with fish

Fish Pilaf

An unusual pairing — and a wonderful flavor! This is an Eastern-style dish of rice and fish loaded with spices. The classic recipe calls for basa (pangasius), but you can swap in another fish. Cooked just right, the rice stays fluffy and pairs perfectly with the pan-fried fish.

VeneraAuthor avatar
Recipe author
Pilaf with fish
0
0

Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 12 % 3 g
Fats 19 % 5 g
Carbohydrates 69 % 18 g
128 kcal
GI: 11 / 56 / 33
  • Of all the ingredients in this fish pilaf, the rice takes the longest. Put it in a sieve and rinse it under running water until the water runs clear. Tip it into a deep bowl, cover with cold water, and let it sit for 15 minutes to swell — this helps it cook quickly without turning to mush. Peel, wash, dry, and finely dice the onion. Heat the vegetable oil in a skillet, add the onion, and cook, stirring now and then, first until translucent and then until golden. Season the onion with the spices — there are quite a few, but that's exactly what gives the dish its distinctive flavor and aroma (feel free to drop some or add your own). Season the onion with the cumin, cinnamon, ginger, cloves, salt, and black pepper. Then pour in the broth — fish broth is best, so nothing competes with the flavor, though chicken broth is versatile and works with anything. Bring the mixture to a boil over high heat. Drain the rice, add it to the skillet, stir well, lower the heat to its lowest setting, and cook, covered, until done — about 30 minutes. After 15 minutes, give it a stir, re-cover, and leave it to finish. Once the rice is done, turn off the heat but leave the lid on for another 10 minutes so it steams well. While the rice cooks, work on the fish. Clean it, wash it, and fillet it. Rinse, pat dry with paper towels, and cut into large pieces. Season with salt and black pepper. Put flour on a plate and dredge each piece on all sides for an even coating. Heat the vegetable oil and fry the fish over high heat until golden on each side. Plate the rice, top with the fish, scatter over pine nuts and fresh herbs, and add a lemon wedge. Serve hot. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Raw wild rice - 353  kcal/100g
  • Raw brown rice - 360  kcal/100g
  • Boiled brown rice - 119  kcal/100g
  • Fortified raw white rice - 363  kcal/100g
  • Fortified boiled white rice - 109  kcal/100g
  • Raw parboiled long-grain white rice - 369  kcal/100g
  • Boiled parboiled long-grain white rice - 106  kcal/100g
  • Dry instant rice - 374  kcal/100g
  • Ready-to-eat instant rice - 109  kcal/100g
  • Rice - 344  kcal/100g
  • Lemon - 16  kcal/100g
  • Lemon zest - 47  kcal/100g
  • Cloves - 323  kcal/100g
  • Cinnamon - 247  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Cumin - 333  kcal/100g
  • Beechnuts - 568  kcal/100g
  • Pine (pinia) - 635  kcal/100g
  • Pine nuts - 620  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Fresh frozen soup greens in a package - 41  kcal/100g
  • Fresh herbs - 41  kcal/100g
  • Broth - 15  kcal/100g
  • Ground ginger - 335  kcal/100g

Similar recipes

Related and additional categories: